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Beverly's Home-Style Cooking

230 2 Avenue Strathmore AB T1P 1L5 · Food - General

Official record from Alberta →

Inspection summary

Beverly's Home-Style Cooking has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 20, 2025. The most recent inspection, on March 24, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on March 24, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration in the chemical dishwasher consistently measured 0 ppm after multiple cycles. - Service the dishwasher, In the meantime, sanitize dishes manually in the two-compartment sink using the appropriate sanitizer concentration until the dishwasher is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wood on the wall around the stairway leading to the utility room was water damaged and deteriorating. - Replace the wood around the stairway and ensure that it is made of material that is smooth, non-absorbent and easy to clean.2. There was a bad smell observed in the utility room also used for dry storage. Staff explained that this is caused from melting snow.-Identify the source of the smell and correct the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the stairway leading to the utility room was dirty. - Clean and sanitize the identified area.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut raw potatoes fries were observed soaking at room temperature water. Temperature of the potatoes measured 34'C (discarded).- Soak potatoes under refrigeration at 4 degrees Celsius or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration in the chemical dishwasher consistently measured 0 ppm after multiple cycles. - Service the dishwasher, In the meantime, sanitize dishes manually in the two-compartment sink using the appropriate sanitizer concentration until the dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water valve for the handwashing sink was turned off due to a leak. - The valve was turned back on during inspection. Repair the source of the leak and keep the hot water valve turned on.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wood on the wall around the stairway leading to the utility room was water damaged and deteriorating. - Replace the wood around the stairway and ensure that it is made of material that is smooth, non-absorbent and easy to clean.2. There was a bad smell observed in the utility room also used for dry storage. Staff explained that this is caused from melting snow.-Identify the source of the smell and correct the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the stairway leading to the utility room was dirty. - Clean and sanitize the identified area.
  3. Initial Inspection

    0 infractions

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